Bláberjabaka

Bláberjabaka, or “blueberry pastry”, actually a kind of frozen blueberry cake, is an extremely delicious dessert!

Ingredients

Ingredients for the springform pan/cake base

100 g butter

130 g rusks

40 g chopped nuts

40 g sugar

Ingredients for the egg white topping

2 egg whites

1 pinch of salt

40 g sugar

Ingredients for the blueberry cream

250 g cream cheese

50 g sour cream

250 g blueberries

125 g sugar

Preparation

Preheat the oven to 400 °F (200 °C).

Melt about 100 g butter. Crumble the rusks finely, for example in a breakfast bag with a rolling pin, then put the rusks in a bowl and mix thoroughly with the melted butter, the chopped nuts and 40 g sugar. Place in a springform pan lined with baking paper and press firmly with a small edge. Bake in the oven at 400 °F (200 °C) for almost 10 minutes, then turn off the oven and let the base cool outside the oven.

Separate the eggs.

Beat the egg whites with a pinch of salt and 40 g sugar to form egg whites.

Mix the egg yolks with the cream cheese, sour cream and 125 g sugar, then fold in the blueberries and stir vigorously with a wooden spoon.

Then put the blueberry cream on the pre-baked cake base, smooth it out and top it loosely with the beaten egg whites.

Then bake the whole thing in the (again preheated) oven at 400 °F (200 °C) for a good 10 minutes, then turn off the oven and let the Bláberjabaka cool down in the oven.

Then freeze the cake in the freezer.

Take the blueberry cake out of the freezer and let it thaw about an hour before eating.

Bon appetit!!

The most impressive thing about this cake for me (besides the slightly frozen consistency when eaten) is also the relatively small number of ingredients, which I find to be “typically Icelandic” - relatively few ingredients, but then a lot of good, interesting taste!

[Translated from here.]